Friday Food ~ Saute Chicken and Vegetables

A friend and I trade off having dinners at each others houses. We even have soup wars during the winter. You can find my winning soup in one of my previous posts here. But I have to give him a lot of credit, he is an amazing cook and I come home with a recipe or two every time we get together. This weeks recipe came from him and I hope you enjoy it as much as I do!

Chicken Saute with Vegetables

What you need:

• 1-2 lbs chicken breast
• 1 cup flour, seasoned with salt, pepper and other spices of your choosing
• 1/4 cup oil
• 1 lb zucchini, cubed
• medium onion, sliced
• 1 container cherry tomatoes
• 1 can mushrooms, sliced
• 2 cups chicken broth
• basil
• lemon juice
• rice

How to:

1. Cut chicken into bite sized chunks and coat with flour mixure.
2. Saute chicken, onion and mushrooms in oil until chicken is golden brown. 
3. Add chicken broth and simmer for 20 minutes.
4. Add zucchini and tomatoes and cook until zucchini is tender.
5. Add salt, pepper and lemon juice to taste. 
6. Sever over rice.

I have two people I consider excellent cooks! One being my lovely grandmother. The other being the friend I talked about earlier in the post, Marvin. I'll be sharing recipes from both, all them them slightly tweaked for my family's preference!

Do you have food wars?? If so, we'd love to hear some of your winning recipes! 

Until next recipe...

Friday Food ~ Spinach Lasagna Roll-ups

Like spinach? We do! This recipe is perfectly yummy, and though its a little bit annoying assembling these little things, they are well worth the effort!

Spinach Lasagna Roll-ups

 

 



 

What you'll need:

• 4-8oz cream cheese (Depending on how creamy you want it)
• 10oz chopped frozen spinach, thawed
• 1 1/4 cup mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 9-12 lasagna noodles
• 1 can spaghetti sauce

 

How to:

1. Preheat over to 375 degrees.
2. Cook lasagna noodles according to package.
3. Soften cream cheese.
4. Squeeze as much water from the spinach as possible.
5. Mix cheeses and spinach.
6. Working one noodle at a time, spread a thin layer of cheese mixture on noodles after patting dry with a paper towel. TIP: don't bother with utensils! Just use your fingers!
7. Roll noodle tightly and place seam side down in a 9x13 baking pan.
8. When all are made up, top with sauce. TIP: covering as much of the noodle with sauce will eliminate the noodle to become hard when cooking.
9. Bake for 20-30 minutes.
10. Top with Parmesan cheese (or any cheese of your preference.)

 

Years and years ago, someone made a spinach lasagna and I have been on the search for that exact recipe! If you have a normal, meatless spinach lasagna recipe, I would love to try it out! But until then, I'll stick with these lovely roll-ups!

 

Until next recipe....